Prep 15 mins
Cook 25 mins
I found this recipe at texascooking.com. This is essentially Texas-style chicken fried steak, but it is made with chicken breasts. Be sure to make this with cream gravy.
- 4 boneless skinless chicken breasts
- 1 egg
- 1⁄2 cup milk
- 1 cup all-purpose flour
- cooking oil or melted Crisco
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon white pepper
- Beat together the egg and milk and set aside.
- Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of chicken breasts.
- Dredge the chicken breasts in the flour, shaking off the excess.
- Then dip each piece in the egg/milk mixture, then back in the flour.
- Set chicken pieces aside on a piece of waxed paper.
- Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes.
- Oil should be about a half-inch deep in the pan.
- Check the temperature with a drop of water; if it pops and spits back at you, it's ready.
- Carefully place each chicken breast into the hot oil. Protect yourself (and your kitchen) from the popping grease that results.
- Fry chicken breasts on both sides, turning once, until golden brown.
- Reduce heat to low, and cook 15 to 18 minutes until chicken pieces are done through.
- Drain on paper towels.
very good, but I deep fry my chicken fried chicken, less mess
Very good. Again made by the husband. Mashed potatoes and gravy with it! Just upped the spiced in the flour.
Tasty and easy to boot! I usually hate frying because of the mess it entails, but this recipe was simple and was a perfect main course to accompany some of my leftover potatoes and veggies from Thanksgiving. Thanks for sharing! I'll definitely be adding it to my rotation.